Mary says:

Roasted sausage and pep­per supper

Buckinghamshire Advertiser - - FOOD AND DRINK -

“This will be­come a firm fam­ily favourite as it can be cooked in one dish and is so quick and easy to put to­gether. If you’re mak­ing this for young chil­dren, you can re­place the wine with stock, if you pre­fer. Choose your favourite type of lo­cal, Bri­tish sausage for this recipe - my fam­ily loves leek and sage.”

In­gre­di­ents

Serves 4-6 2tbsp olive oil 2 large onions, sliced length­ways into

wedges 2 red pep­pers, de­seeded and cut into

large dice 2 gar­lic cloves, chopped 1 tbsp chopped thyme leaves 500g baby new pota­toes, un­peeled

and halved 12 sausages, pricked with a fork 200ml white wine Salt and freshly ground black pep­per

Method

Pre­heat the oven to 220C/200C fan/Gas 7.

Place all the in­gre­di­ents ex­cept the wine in a large, re­seal­able freezer bag. Seal the bag shut and shake well to coat ev­ery­thing in the oil. Al­ter­na­tively, put ev­ery­thing in a large bowl and turn the in­gre­di­ents un­til they are fully coated in the oil. Tip into a large roast­ing tin, spread­ing the in­gre­di­ents out into one even layer and en­sur­ing that the sausages aren’t cov­ered by any of the veg­eta­bles. Sea­son well with salt and pep­per.

Roast for about 30-35 min­utes un­til golden, then re­move from the oven, turn the sausages over and toss the veg­eta­bles in the cook­ing juices. Pour in the wine and re­turn to the oven for a fur­ther 20 min­utes, or un­til browned and the sausages are cooked and the pota­toes ten­der. Serve hot with a dol­lop of mus­tard on the side.

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